this post was submitted on 26 Mar 2024
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I remember my mom trying to make Hasslback potatoes.
It turned out not well. (No cream, her knife skills are... well lets just say 1/2 was as thin as they got. oh. and did i mention no cream?)
Are you thinking about scalloped potatoes? Hasselback with cream is news to me.
They need something on top.
Personally I love adding shredded cheddar for the last bit so it gets baked on, sour cream and chives.
Yeah, thanks for the perfect place to put my comment - I’ve also been underwhelmed by hassleback but mostly on how do you get your butter/oil/spices between all the layers? Until you come them, and even after, the slices have been too brittle to bend apart without breaking
Maybe sour cream and toppings can be added after cooking, but butter or oil kind of need to be there for cooking